oven to 400°F. Place an oven-safe wire rack on a baking sheet. Slice pork chops in half lengthwise. Place chops between two pieces of plastic wrap and gently pound to about ¼-inch thick, using a rolling pin, meat mallet, or bottom of small pan. Season chops to taste with salt and pepper.
2. Combine flour and ½ tsp salt together in a shallow bowl. Whisk egg with heavy cream in another bowl. Blend breadcrumbs, lemon zest, 1 tsp salt and ¼ tsp pepper in a third bowl.
3. Coat both sides of pork in flour mixture, shaking off excess flour, then dip into egg mixture, coating completely. Next, lightly coat pork with breadcrumbs, taking care not to press into the meat.
4. Place on rack on baking sheet. Brush oil on both sides of chops, then bake 2-15 minutes or until internal temperature reaches 145°F and pork is golden brown.
5. Melt sour cream in a small sauté pan over low heat. Whisk in mustards, then season with salt and pepper. Add a squeeze of lemon juice to taste and set aside. Toss asparagus in a bowl with pinch of salt, olive oil and a squeeze of lemon juice.
6. Remove chops from oven and season lightly with a pinch of salt. Serve immediately with Asparagus Salad and drizzle with the mustard cream sauce.
Tips: To quickly thaw pork chops, place wrapped chops in a bowl under cold running water for 25-30 minutes or until thawed. Baking the pork chops on a rack helps them bake more evenly and keeps the pork from browning too quickly and absorbing extra oil.